Good Recipe

Vegetarian Pho (Vietnamese Noodle Soup)

A vegetarian version of this tasty Vietnamese noodle soup.

INGRIDIENT

10 cups vegetable stock

1 onion, peeled and halved

¼ cup soy sauce

8 cloves garlic, coarsely chopped

2 (3 inch) cinnamon sticks

2 teaspoons ground ginger

2 pods star anise

2 bay leaves

1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)

2 tablespoons vegetable oil, or as needed

2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices

8 ounces enoki mushrooms

4 scallions, thinly sliced

½ cup coarsely chopped cilantro

1 lime, cut into wedges

2 jalapeno peppers, sliced into rings

¼ cup mung bean sprouts

¼ cup Thai basil leaves, torn into bite-size pieces

DIRECTION

Step: 1

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

Step: 2

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

Step: 3

Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

Step: 4

Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.

Step: 5

Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

NUTRITION FACT

Per Serving: 483 calories; protein 16.6g; carbohydrates 77.7g; fat 12.6g; sodium 1208.8mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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